How to make boiled peanuts / उबली हुई मुग्फली / Mungfali / Best boiled peanuts recipe

How to make boiled peanuts / उबली हुई मुग्फली Mungfali / Best boiled peanuts recipe

RECIPE VIDEO

How to make boiled peanuts / Best boiled peanuts recipe - Boiled peanuts are popular in some places where peanuts are common. If you are trying to add healthy food into your diet, consider raw peanuts. Awesome snack with good nutritional value and very less preparation time. Row peanuts are boiled in water, salt and turmeric powder which literally one of the easiest snacks you will make instantly. Boiled peanuts are salty, spicy, nutty and oh so addictive which are perfect for summer snack time, movie time and for entertaining - Hot, homemade boiled peanuts are truly delicious.

Ingredients:

• Peanuts - 300 g
• Turmeric pwd - Half tsp
• Salt - 1 and half tsp (according to taste)
• Water - 500 ml (Half jug)

Method:

* Wash peanuts properly.

* Boil water in a pan.

* Add peanuts, salt and turmeric powder and mix it well, boil it till 15 minutes.

* Cover the pan and check it after 5 minutes.

* Open the pan and mix it well.

* Cover the pan and boil it for 10 minutes.

* Now salty peanuts are boiled perfectly.

* Drain into colander.

* Enjoy the boiled peanuts.

Kaleji Fry / कलेजी मसाला फ्राय / Kaleji masala recipe / Mutton Liver Fry

Kaleji Fry / कलेजी मसाला फ्राय / Kaleji masala recipe  / Mutton Liver Fry

RECIPE VIDEO

Here is a recipe of Kaleji Fry,  Kaleji Masala Fry or Mutton Liver Fry with Kaleji Cooking Tips........

It is a mouth-watering non-vegetarian dish that every mutton-eater loves. No words to describe the unique taste. This is simply the best  recipe to make most delicious and soft kaleji.

There are many people who don't like taste of kaleji but this recipe have an authentic taste that everyone will must like. Cooking with blend of spices enhance the taste of liver no one can resist. Must try it.

The key ingredients here is the kaleji itself, the masala or gravy is prepared using ingredients like onion, tomato and some Indian aromatic spices. I have also added tomato puree and curd for a rich taste and it makes a thick gravy. 

This is a simple, quick and easy method and share your experience with us in the comments below.

Ingredients:

• Goat Liver ( Kaleji ) - 500 g
• Vinegar - 1 tbsp
• Chopped onion - 1
• Tomato puree - 1 and half pcs (Blended)
• Curd - 2 tbsp
• Garam masala - half tsp
• Kashmiri chili powder - 1 tsp
• Turmeric powder - half tsp
• Coriander powder - 1 tsp
• Ginger garlic paste - 1 small bowl
• Chopped green chili - 2 pcs
• Salt - 1 tbsp (according to taste)
• Cooking oil - 3 tbsp

* DRY SPICES *

• Star anise - 2
• Bay leaf - 1
• Cinnamon stick - 1
• Cummin seeds - Half tsp
• Green cardamom - 3 pcs
• Black cardamom - 1 pcs
• Cloves - 4 pcs
• Kasuri methi - 1 tsp (optional)

Method:

* Clean kaleji/liver and cut into small pieces ( 1 inch ).

* Marinate with 1 tbsp vinegar and keep it for half an hour and wash it again.

* Prepare ingredients as shown in the description list.

* Heat the pressure cooker and add 3 tbsp oil in it.

* Let the oil heat properly.

* Add dry spices and saute for few seconds.

* Add chopped onion and fry it till it becomes golden brown on medium flame.

* Add garlic ginger paste and kaleji pieces.

* Fry kaleji for 2 minutes.

* Add tomato paste, curd, chopped chili and all masala powder.

* Add little water and kasuri methi.

* At last, add salt and garam masala powder and mix it well.

* Now close the cooker lid and cook it till 3 whistles on high flame.

* After 3 whistles, let the cooker cool down.

* Open the cooker lid.

* Now kaleji fry is ready to serve.

* Serve with naan, roti or plain rice.

Baingan Ka Bharta / बैंगन का भर्था / Roasted Aubergine / Eggplant / winter special

Baingan Ka Bharta /  बैंगन का भर्था /  Roasted Aubergine / Eggplant /  winter special

RECIPE VIDEO

Learn how to make Baingan Ka Bharta or Roasted - 

aubergine/eggplant recipe in Hindi. No one likes to eat brinjal but by following this method everyone loves to eat Baingan Ka Bharta. Baingan Bharta is a authentic and healthy dish which is famous all over the world. It has roasted flavor which makes the Bharta  really scrumptious. It is very easy to prepare and cooked in onion and tomato with aromatic Indian spices so watch and learn how to make yummy Baingan Ka Bharta at home. I hope you all will like the recipe. Try it.....and please share your experience with me in the comment section.

Ingredients:

• Eggplant (aubergine/baingan) - 450 g
• Garlic cloves - 4 pcs
• Kashmiri chili powder - 1 and half tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Hing - 1 pinch
• Salt - 1 tsp
• Chopped onion - 1 
• Chopped tomato - 1
• Spring onion 1 bunch
• Cumin seeds - 1 tsp
• Chopped ginger - Half inch
• Chopped chili - 2
• Chopped garlic - 3 cloves
• Green coriander leaves - Few for garnishing
• Cooking oil - 2 tbsp

Method:

* Prepare ingredients as shown in the video and description.

* Make 4 cuts / slits to the brinjal.

* Place garlic cloves inside the brinjal to get more aromatic flavor.

* Apply oil for easy peeling.

* Turn on flame and put brinjal on the roasting stand.

* Roast the brinjal on the medium flame.

* Flip it and roast it till it is cooked perfectly from all the sides.

* Check if brinjal is roasted properly.

* Now it is roasted completely then put it into a plate.

* Let it cool down and gently peel off the skin.

* Cut the tail.

* Mash it properly.

* Heat a pan and add oil in it.

* Let the oil heat properly.

* Add cumin seeds and hing in it and fry it for few seconds on medium flame.

* Add chopped garlic ginger and chili and fry it for few seconds on medium flame.

* Add chopped onion and stir fry it for 2 minutes.

* Add chopped tomato and stir fry it for 2 minutes.

* Add salt and masala powder and mix it well.

* Add spring onion and stir fry it on medium flame.

*  Now add mashed brinjal and mix it well.

* Cover the flame and cook it for 7 minutes on law flame.

* At last, garnish with green coriander leaves.

* Take it out in a serving plate.

* Enjoy the delicious Baigan ka Bharta.

Adrak ka halva recipe / अदरक पाक / How to make ginger alle pak / Winter special

Adrak ka halva recipe / अदरक पाक / How to make ginger alle pak / Winter special 

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Adrak ka halva recipe, How to make ginger alle pak - It is a winter special recipe. Ginger is a common ingredients in Asian and Indian cuisine. This dish is useful for nose and throat, when you suffer from cold and cough. Ginger helps to get rid of cough and cold at initial level. This recipe is quick and easy to make and as I add jaggery which is really good for bones. It is a classical dessert and very delicious in taste with bread, nan, roti and paratha.

* Personally experienced

* Learn how to make adrak/ginger pak

Ingredients:

• Ginger - 500 g
• Jaggery - 275 g
• Mastic gum (gund) - 65 g
• Desi ghee (butter) - 80 g
• Chia seeds (sabja) - 1 tbsp
• Dry grapes - 1 tbsp
• Cashew nut - 1 tbsp
• Almond - 1 tbsp
• Water or milk - half glass

Method:
* Prepare ingredients.

* Dip ginger into water bowl for 10 minutes for easy peeling.

* Crush dry fruits.

* Peel ginger into small pieces.

* Grind pieces into grinder with little water.

*  Heat a pan and add ghee in it.

* Add mastik gum and fry it until it becomes brown on medium flame.

* Now add ginger paste into same pan and cook it for 10 minutes on medium flame.

* Reuse ghee again after frying gund.

* Add dry fruits, chia seeds and jaggery.

* Crush gund/mastic gum with the help of crusher or mixture grinder.

* Add crushed gund in it and mix it well and cook it for 20 minutes on medium flame.

* Now delicious Adrak ka halva / ginger allepak is ready to serve.

HAPPY COOKING

Dara fish fry recipe / Crispy and delicious fish fry

Dara fish fry recipe / Crispy and delicious fish fry 

Dara fish fry recipe / Crispy and delicious fish fry - Dara fish fry recipe is a very simple and easy recipe. A nice spicy fish fry can be eaten in its own as an appetizer or starter or goes well with rice too. You can use any fish fillet and deep fry or shallow fry to make it as finger foods which is a great choice for party. 

Ingredients:

• Dara fish (boneless) - 300 g

(For paste)

• Green chilies - 2
• Ginger - Half inch
• Garlic - 10 cloves

(Spices)

• Kashmiri chili powder - 2 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• Salt - 1 tsp

(For layer)

• Plain flour (menda) - 1 bowl (25 g)
• Corn flour - 1 bowl (25 g)

Cooking oil - 250 ml

Method:

* Clean boneless Dara fish and cut into small pieces.
(you can cook any boneless fish).

* Prepare ingredients as shown in the video.

* Mix all spices into a bowl.

* Add fish pieces in it and mix it well.

* Leave it for 30 minutes for marination.

* Make plain flour paste.

* Heat a pan and add little oil in it.

* Fry fish pieces till it becomes golden brown on medium flame.

* Now, crispy fish fry is ready.

* Enjoy crispy fish fry as a starter or goes well with rice.

Moong Dal Vada / Moong Dal Pakoda Recipe / Lentil Fritter

Moong Dal Vada / Moong Dal Pakoda Recipe 

Lentil Fritter

Moong Dal Vada / Moong dal pakoda recipe Lentil fritters - Moong dal Vada is a favorite street side food in North India especially in Gujarat,  Rajasthan and Delhi. This is also known as pakoras, bhajias or fritters ...This is a spicy delicious snack crispy outside and soft inside. Moong dal vada are made with moong dal grinded and made into a batter and then deep fried into vadas.  Moong daal vadas taste great with tomato katchup and green chutney. 

I have tried my best to show you how it is made, here is a full list of ingredients and method.

Ingredients:

• Moong dal - 150 g (soaked)
• Garlic cloves - 3 pcs
• Green chillis - 2 pcs
• Ginger - Half inch
• Green coriander leaves - 1 small bunch
• Dry coriander - 1 teaspoon
• Kashmiri chili powder - Half teaspoon
• Turmeric powder - Half teaspoon
• Salt - Half teaspoon
• Papad khar (sodium bicarbonate) - 1 pinch
• Rice flour - 2 tablespoon
• Onion - 1 (chopped)
• Boiled potato - 1 (chopped)
• Lemon - Half
• Jeera (cumin seed) powder - Half teaspoon
• Chat masala - Half teaspoon
• Hing powder - 1 pinch

Method:

* Prepare ingredients as shown in the video.

* First, coarsely grind the soaked moong dal into mixture grinder.

*  Mix all the ingredients together.

* Mix it well.

* Add little water first then keep it aside for 10 minutes.

* Heat oil and put vadas with the help of small spoon.

* Deep fry the vadas until they are golden brown on medium flame.

* Fry green chilies (optional).

* Serve with tomato ketchup or green chutney.

How to make puja prasad / Satyanarayan Katha Prasad

How to make puja prasad  /  Satyanarayan Katha Prasad 

How to make puja prasad / Satyanarayan Katha Prasad Satyanarayan katha prasad is a very simple and tasty prasad. This prasad recipe is a very popular in south Gujarat (India). I have made it in a very simple way, so try to make it.

Ingredients:

• Wheat flour fine (Fada lapsi) - 100 g
• Sugar - 50 g
• Desi ghee (butter) - 2 teaspoon
• Dry fruits - 2 teaspoon
• Elaichi (cardamom powder) - 1 teaspoon

Method:

* Heat a pan and add ghee in it.
* Add fada lapsi and stir it for 7 minutes.
* Add dry fruits in it.
* Stir fry on medium flame.
* Turn off the flame.
* At last, add elaichi powder and sugar and mix it well.
* Prasad is ready.
* Granish with tulsi leaf.

How to make Salty Garmar / Garmar pickle / Easy pickle recipe

How to make Salty Garmar / Garmar pickle / Easy pickle recipe 

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How to make Salty Garmar / Garmar pickle / Easy pickle recipe - Garmar (coleus root) is an herb historically used in ayurvedic medicine. I have tried to make salty garmar in a very easy way. I hope you will follow my method and get many health benefits.

• Prep time - 12 mins
• Recipe type - Side dish
• Cuisine - Indian
• Taste - Salty
• Author - Dipa Hiten

Ingredients:

• Garmar (coleus roots) - 10
• Raw mango - 4 pcs
• Turmeric powder - 1 tbs
• Salt - 1 tbs

* Method:

1) Keep garmar / coleus into deep water for 15 minutes for easy peeling.

2) Cut raw mangoes into small pieces.

3) Add salt and turmeric powder and leave it for 24 hours or more.

4) After 24 hours, sour liquid will be formed.

5) Peel garmar / coleus into small pieces.

6) Keep garmar into water jar and add salt and turmeric powder.

7) Always store garmar into salty water otherwise it becomes brown.

8) After 24 hours, sour liquid is formed, so separate mango pieces.

9) Consume remaining mango pieces by making pickle or at breakfast time.

10) Pour sour water into garmar jar.

11) Mix it well and leave it for 1 week.

12) Salty garmar is ready. 

😋HAPPY COOKING😋

How to make Besan Ke Mini Ladoo / Besan Ladoo Recipe in Hindi

How to make Besan Ke Mini Ladoo 

 Besan Ladoo Recipe in Hindi 

Besan ke ladoo (Besan ke Laddu) is an Indian dessert usually makes during festive times. Gram flour or besan roast with ghee in a kadhai, flavor with sugar and cardamom, add dry fruits and shape into tight round balls. Decorate with  pistachios, make this mouth watering Indian dessert at any time, it is quick and easy recipe.

How to make Besan Ke Mini Ladoo (laddu)

Ingredients;

Gram flour - 150 g

Sugar - 75 g

Ghee (butter) - 75 g

Almond - 1 small bowl (around 15 pieces)

cashew nut - 1 small bowl (around 15 pieces)

pistachio - 1 small bowl (around 10 pieces) 
Cardamom powder- 1 tsp

RECIPE:

* Crush dry fruits into small pieces.

* Heat a pan and add 70 g ghee.

* Add gram flour and roast it till it becomes golden brown on medium flame.

* After 10 minutes, color will change.

* Now, turn off the gas flame and pour into bowl.

* Mix dry fruits, sugar and cardamom powder in it.

* Leave it for 10 minutes for cool it down.

* Make mini roll balls from it.

* Enjoy the ladoo.

Recipe by Dipa's Kitchen